Cranberry-Orange Shortbread

DIRECTIONS

• Preheat oven to 325-degrees F.
• Line a cookie sheet with parchment paper or spray with non-stick cooking spray (Pam) and set aside.
• In a large bowl, cream the butter, sugars together using an electric mixer on medium speed.
• Stir in flours, orange zest, cranberries, salt and vanilla beating well on medium-low speed until combined.
• Spoon dough onto prepared baking sheet, spreading well with fingers and your palm to pat dough into a 1/4 inch thick rectangle.
• Bake for 25-35 minutes or until slightly firm and edges are golden brown.
• Transfer baking sheet to a work surface and let cool 5 minutes.
• Using large cookie cutters, press a cookie cutter into dough, using various cookie cutters until all shortbread has been cut into shapes (instead of cookie cutters your can use a sharp knife to cut shortbread into 2-inch squares).
• Let cool completely and then transfer the cookies to an airtight container.
• Will keep at room temperature for up to 10 days.